Brand : TAVOLA ITALIA
Name : SPICY WASTED ABRUZZESE SAUSAGE
Reason for reporting : Recall due to microbiological risk
Publication date : 30 November 2020
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Category Archives: Food Poisoning
Italy – TAVOLA ITALIA – SPICY WASTED ABRUZZESE SAUSAGE -Salmonella
France – Mostly children sick in French Salmonella outbreak
Mainly children are sick in a Salmonella outbreak in France linked to a type of dried sausage.
There have been 26 cases of salmonellosis, 17 of which concern children, identified by the National Reference Center for Salmonella at Institut Pasteur and Santé publique France in October and November. Those interviewed fell ill from Sept. 22 and ate dry sausages bought in the same store.
The link between Salmonella Bovismorbificans illness and consumption of dry cold meats manufactured by France Salaison was confirmed earlier this month by the Directorate General for Food (DGAL), the Directorate General for Health and Santé publique France. The company is based in Saint-Symphorien-sur-Coise in the Rhone region of France.
Potentially contaminated product has also been sent to Belgium, Luxembourg, Poland, Portugal and Slovenia.
Posted in Bacteria, bacterial contamination, food bourne outbreak, food contamination, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, foodborne outbreak, foodbourne outbreak, outbreak, Salmonella
Canada – Updated Food Recall Warning – Fresh Attitude brand Baby Spinach recalled due to Salmonella
Recall details
Ottawa, November 27, 2020 – The food recall warning issued on November 26, 2020 has been updated to include additional distribution information. This additional information was identified during the Canadian Food Inspection Agency’s (CFIA) food safety investigation.
Vegpro International is recalling Fresh Attitude brand Baby Spinach from the marketplace due to possible Salmonella contamination. Consumers should not consume the recalled products described below.
Recalled products
| Brand | Product | Size | UPC | Codes |
|---|---|---|---|---|
| Fresh Attitude | Baby Spinach | 312 g | 8 88048 00028 8 | Best Before 2020 DE 04 |
| Fresh Attitude | Baby Spinach | 142 g | 8 88048 00004 2 | Best Before 2020 DE 04 Best Before 2020 DE 05 |
What you should do
If you think you became sick from consuming a recalled product, call your doctor.
Check to see if you have the recalled products in your home. Recalled products should be thrown out or returned to the store where they were purchased.
Food contaminated with Salmonella may not look or smell spoiled but can still make you sick. Young children, pregnant women, the elderly and people with weakened immune systems may contract serious and sometimes deadly infections. Healthy people may experience short-term symptoms such as fever, headache, vomiting, nausea, abdominal cramps and diarrhea. Long-term complications may include severe arthritis.
Background
This recall was triggered by the company. The CFIA is conducting a food safety investigation, which may lead to the recall of other products. If other high-risk products are recalled, the CFIA will notify the public through updated Food Recall Warnings.
The CFIA is verifying that industry is removing the recalled products from the marketplace.
Illnesses
There have been no reported illnesses associated with the consumption of these products.
Product photos
Printer ready version of photos
Public enquiries and media
- Company information
- Vegpro International: Customer Service 1-877-613-5700
- Public enquiries
- Toll-free: 1-800-442-2342 (Canada and U.S.)
Telephone: 1-613-773-2342 (local or international)
Email: cfia.enquiries-demandederenseignements.acia@canada.ca - Media relations
- Telephone: 613-773-6600
Email: cfia.media.acia@canada.ca
Posted in Bacteria, bacterial contamination, CFIA, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, microbial contamination, Microbiology, Salmonella
Research – Attributing Human Foodborne Diseases to Food Sources and Water in Japan Using Analysis of Outbreak Surveillance Data
ABSTRACT
In Japan, strategies for ensuring food safety have been developed without reliable scientific evidence on the relationship between foodborne diseases and food sources. This study aimed to provide information on the proportions of foodborne diseases caused by seven major causative pathogens (Campylobacter spp., Salmonella, enterohemorrhagic Escherichia coli [EHEC], Vibrio parahaemolyticus, Clostridium perfringens, Staphylococcus aureus, and norovirus) attributed to foods and to explore factors affecting changes in these source attribution proportions over time using analysis of outbreak surveillance data. For the calculation of the number of outbreaks attributed to each source, simple-food outbreaks were assigned to the single-food category in question, and complex-food outbreaks were classified under each category proportional to the estimated probability. During 2007 to 2018, 8,730 outbreaks of foodborne diseases caused by seven pathogens were reported, of which 6,690 (76.6%) were of unknown source. We estimated the following source attribution proportions of foodborne diseases: chicken products (80.3%, 95% uncertainty interval [UI] 80.1 to 80.4) for Campylobacter spp.; beef products (50.1%, UI 47.0 to 51.5) and vegetables (42.3%, UI 40.9 to 45.5) for EHEC; eggs (34.6%, UI 27.8 to 41.4) and vegetables (34.4%, UI 27.8 to 40.8) for Salmonella; finfish (50.3%, UI 33.3 to 66.7) and shellfish (49.7%, UI 33.3 to 66.7) for V. parahaemolyticus; grains and beans (57.8%, UI 49.7 to 64.9) for S. aureus; vegetables (63.6%, UI 48.5 to 74.6), chicken products (12.7%, UI 4.6 to 21.5), and beef products (11.1%, UI 8.5 to 13.1) for C. perfringens; and shellfish (75.5%, UI 74.7 to 76.2) for norovirus. In this study, we provide the best available evidence-based information to evaluate the link between foodborne diseases and foods. Our results on source attribution for Campylobacter spp. and EHEC suggest that the strict health regulations for raw beef were reflected in the proportions of these diseases attributed to this food.
HIGHLIGHTS
- Source attribution proportions of foodborne diseases in Japan were estimated.
- Source attribution was useful to guide interventions and evaluate their effect.
- Strict health regulations for raw beef affected source attribution proportions.
Posted in Bacteria, bacterial contamination, Campylobacter, Clostridium perfringens, EHEC, food bourne outbreak, food contamination, food handler, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Testing, Norovirus, Salmonella, Staphylococcus aureus
Research – Aspergillus-Derived Mycotoxins in the Feed and Food Chain
Image CDC
Aspergillus-produced mycotoxins can enter the feed and food chain at many points in both pre-harvest and post-harvest. Although current climate changes seem to speed up the world-wide spread of mycotoxigenic fungi including the Aspergilli and also facilitate the production of these harmful secondary metabolites the factors governing these disadvantageous global processes are only partly understood or even have remained completely hidden until now. This Research Topic summarizes our knowledge on Aspergillus-derived mycotoxins especially focusing on three major areas of on-going research: (i) toxicological, medical, veterinary aspects, prevalence, detection, risk assessment, control strategies, (ii) ecology and biological control of mycotoxigenic Aspergilli in the fields, and (iii) pre-harvest and post-harvest management of mycotoxigenic Aspergilli and their mycotoxin production. We hope that the wealth of information generously provided by the Aspergillus mycotoxin research community will help the hard work of all those experts, who are active in this important field, and the papers collected here will be instructive and illuminating readings for students and the public as well.
Posted in Aflatoxin, Animal Feed, Aspergillus, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Research, Food Microbiology Testing, Food Poisoning, Food Safety, Food Temperature Abuse, Food Testing, Food Toxin, mold, Mold Toxin, Mould Toxin, Moulds, Mycotoxin, Research
New Zealand – Further recall to manage Listeria risk in ready-to-eat meat products at Pak’n Save Blenheim -Listeria monocytogenes
New Zealand Food Safety is advising the public to return Pak’n Save branded, sliced-in-store, ready-to-eat meat products purchased in Pak’n Save Blenheim as they may contain listeria bacteria (Listeria monocytogenes).
Pak’n Save Blenheim is recalling the following products sold at Pak’n Save Blenheim, with packed on dates up to and including 26.11.20
The affected products are sold only at Pak’n Save Blenheim.
Affected products:
- Pak’n Save Blenheim brand Pestells Ham Off The Bone
- Pak’n Save Blenheim brand Ham & Chicken – Farmlands
- Pak’n Save Blenheim brand Polish Sausage – Hellers
- Pak’n Save Blenheim brand Champagne Smoked Leg Ham – Premier
- Pak’n Save Blenheim brand Hot Pork – Farmlands
- Pak’n Save Blenheim brand Premier Honey Baked Ham
- Pak’n Save Blenheim brand Manuka Smoked Ham Round – Huttons
- Pak’n Save Blenheim brand Pastrami – Farmlands
- Pak’n Save Blenheim brand Roast Beef – Farmlands
- Pak’n Save Blenheim brand Corned Silverside – Farmlands
- Pak’n Save Blenheim brand Farmlands Pork Brawn KG
- Pak’n Save Blenheim brand Cooked Beef Tongue – Farmlands
- Pak’n Save Blenheim brand Ham & Chicken Flavoured Luncheon – Huttons
- Pak’n Save Blenheim brand Roast Beef Meal
New Zealand Food Safety national manager food compliance services Melinda Sando said customers should return the products to Pak’n Save Blenheim for a full refund.
“An earlier recall at the store in October followed the detection of listeria in some packaged meat products. Subsequent visits by MPI, as well as testing at the store revealed the presence of listeria on equipment, resulting in a precautionary recall to ensure risk to consumers is minimised.
“Listeria is commonly found in the environment and can make people sick (listeriosis) if they consume contaminated food.
“Infection can be serious among vulnerable groups such as pregnant women and their unborn babies, newborn babies, people with weakened immune systems and elderly people.
“For those in the high-risk groups, listeriosis typically has an incubation period of 2 to 3 weeks (or longer) before symptoms appear.
“Healthy adults are likely to experience only mild infection, causing mild diarrhoea and flu-like symptoms.
“If you have consumed any of these products and have any concerns about your health, seek medical advice,” says Ms Sando.
If you or anyone in your household is in an at-risk group, it is especially important to take a few simple food safety precautions:
- Follow New Zealand Food Safety guidance on high-risk foods to avoid.
- Follow good food hygiene practices, such as washing and drying hands before preparing food and after handling or preparing raw foods.
- Eat freshly cooked or freshly prepared foods.
- Wash all raw fruit and vegetables very well before eating.
- Cook foods thoroughly.
Refrigerate leftovers immediately and do not keep for more than 2 days. Reheat to steaming hot before eating.
The contamination occurred at Pak’n Save Blenheim. Products from the manufacturers listed that are sold in their own packaging at Pak’n Save Blenheim or sold elsewhere are not affected.
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Pathogen, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Listeria, Listeria monocytogenes, microbial contamination, Microbiology, MPI
RASFF Alerts – Aflatoxin – Kuli Kuli Peanut Snack – Groundnuts – Pistachios – Chilli Powder – Dried Figs
aflatoxins (B1 = 23.1; Tot. = 27.3 µg/kg – ppb) in kuli-kuli spiced peanut Snack from Nigeria in the UK
aflatoxins (B1 = 29.7; Tot. = 33.8 µg/kg – ppb) in groundnuts in shell from the United States in Germany
aflatoxins (B1 = 44; Tot. = 47 µg/kg – ppb) in pistachios in shell from Turkey in France
aflatoxins (B1 = 18.8; Tot. = 19.5 µg/kg – ppb) in chilli powder from India in Spain
aflatoxins (B1 = 23; Tot. = 25 µg/kg – ppb) in pistachio kernels from Iran in France
aflatoxins (B1 = 28.9 µg/kg – ppb) in dried figs from Turkey in Germany
RASFF Alert – Mycotoxins -Fumonsins – Shelled Groundnuts
Posted in Aspergillus, Bacteria, bacterial contamination, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, Fumonsins, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, RASFF, Toxin
RASFF Alerts – Ochratoxin A -Dried Figs
Posted in food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Toxin, microbial contamination, Microbiology, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin, RASFF
RASFF Alerts – DSP – Diarrhoeic Shellfish Poisoning – Canned Cockles
Diarrhoeic Shellfish Poisoning (DSP) toxins – okadaic acid (> 320 µg/kg – ppb) in live cockles used in canned cockles from Portugal in Spain
Posted in Algal Toxin, Biotoxin, Diarrhoeic Shellfish Poisoning, DSP, food contamination, Food Hygiene, Food Inspections, Food Micro Blog, Food Microbiology, Food Microbiology Blog, Food Microbiology Testing, Food Poisoning, food recall, Food Safety, Food Safety Alert, Food Testing, Food Toxin, Marine Biotoxin, okadaic acid, shellfish toxin, Toxin
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